Brown Sugar-Peach Pork Tenderloin
Recipe - Welcome
Brown Sugar-Peach Pork Tenderloin
000
Ingredients
1 (1 1/2 – 2 lb) pork loin, trimmed of excess fat and silver skin
3 Tbs light brown sugar, divided
1 Tbs fresh thyme leaves, minced
2 Tbs olive oil, divided
1 tsp sea salt
1 tsp black pepper
2 peaches, peeled & sliced
1/2 cup apple cider vinegar
Fresh thyme stems, for garnish
Directions
- In a small bowl combine 2 tablespoons brown sugar, thyme leaves, 1 tablespoon of oil, salt and pepper. Place the tenderloin on a baking sheet and rub the mixture into the pork loin.
- In a larger bowl, add the peach slices, remaining brown sugar and oil and toss to coat. Heat a grill to high. Add the pork. Turn grill to low and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Add the vinegar to a clean spray bottle. Spray the pork with the vinegar. Continue to cook and spray the pork, turning every five minutes. Remove peaches once they soften and caramelize.
- When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme stems with the grilled peaches scattered around the platter and additional sauce on the side. Serves 4
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Servings
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Hormel Pork Loin Filet, Original - 24 Ounce
$9.99 was $10.99$0.42/oz
Brookshire's Pure Cane Light Brown Sugar - 2 Each
$2.79$1.40 each
That's Tasty Thyme - 0.5 Ounce
$2.29$4.58/oz
Brookshire's Extra Virgin Olive Oil - 8.5 Each
$7.49$0.88 each
Morton Sea Salt, Coarse - 17.6 Ounce
$3.29$0.19/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
Not Available
Bragg Apple Cider Vinegar, Organic - 16 Ounce
$5.69$0.36/oz
That's Tasty Thyme - 0.5 Ounce
$2.29$4.58/oz
Directions
- In a small bowl combine 2 tablespoons brown sugar, thyme leaves, 1 tablespoon of oil, salt and pepper. Place the tenderloin on a baking sheet and rub the mixture into the pork loin.
- In a larger bowl, add the peach slices, remaining brown sugar and oil and toss to coat. Heat a grill to high. Add the pork. Turn grill to low and close. Let cook for five minutes before turning. Meanwhile, skewer the peach slices and add to the grill. Add the vinegar to a clean spray bottle. Spray the pork with the vinegar. Continue to cook and spray the pork, turning every five minutes. Remove peaches once they soften and caramelize.
- When a meat thermometer inserted into the thickest part of the pork reads 145 degrees remove the pork from the grill. Let rest for five to ten minutes before slicing. Serve pork on a bed of thyme stems with the grilled peaches scattered around the platter and additional sauce on the side. Serves 4